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| − | {{Wikifiedrecipe}} |
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| − | == Description == |
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=== Ingredients === |
=== Ingredients === |
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* 2 tbsp hot [[water]] |
* 2 tbsp hot [[water]] |
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* 1 each [[egg]] white |
* 1 each [[egg]] white |
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| − | * 1/4 tsp [[salt]] or [[salt]] |
+ | * 1/4 tsp [[salt]] or [[salt]] substitute |
* 1/2 tsp dry [[mustard]] |
* 1/2 tsp dry [[mustard]] |
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* 1/8 tsp sweet'n low ([[Granulated sugar|Sugar]] sub) |
* 1/8 tsp sweet'n low ([[Granulated sugar|Sugar]] sub) |
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== See also == |
== See also == |
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| − | [[Category:Recipes]] |
+ | [[Category:Low-calorie Recipes]] |
| − | [[Category: |
+ | [[Category:Mustard seed Recipes]] |
| − | [[Category:Mustard seeds Recipes]] |
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Latest revision as of 11:15, 4 June 2013
Ingredients
- 1 pack butter buds
- 1/4 cup non-fat dry milk
- 2 tbsp hot water
- 1 each egg white
- 1/4 tsp salt or salt substitute
- 1/2 tsp dry mustard
- 1/8 tsp sweet'n low (Sugar sub)
- 1 tbsp vinegar
- 4 tbsp oil
Directions
Combine butter buds, dry milk and water. In a second bowl, beat egg white until foamy. Blend in salt, mustard, sweet"n low and vinegar. While beating slowly add oil, then butter buds mixture. Chill at least one hour. Note: use as a base for dressings and dips found below